Coconut Thai Green Butternut Squash Curry
Translated, "kaeng khiao wan" means sweet green curry in Thai originating from the green chilies used to make the paste. Taking it's literal definition, I incorporated butternut squash for the added natural sweetness to this robust curry.
Follow timing on MANNA package, this time varies by +/- 3 minutes depending on the level of your simmer and how cold your fridge is. You want to ensure that the internal temperature reaches about 165°F/74°C, piping hot. Serve desired quantity in bowl placing rice on the bottom first, followed by pouring curry over top. Garnish with crispy shallots and toasted sesame seeds if you have for added texture.
This dish is rich in protein, vitamin A, and iron. This recipe also contains coconut milk, a healthy fat made of medium-chain triglycerides (MCT) fatty acids that help increase energy expenditure.
Protein: Tofu is a complete protein and provides all the essential amino acids allowing the body to form proteins necessary for growth & development.
Vitamin A: Providing over 375% of the minimum daily requirement for Vitamin A, this dish supports immune and inflammatory functions throughout the digestive tract.
Iron: Eating foods rich in iron such as organic tofu and bok choy will help support transportation of vital oxygen throughout the body.
*Daily nutritional values are obtained from the Canada Food Guide and are based on three primary daily meals with intermittent snacking.